Vegan Plant-Based 'Chicken' Soup Bosh TV

Plant-Based 'Chicken' Soup

  • Simple
  • 0:35 m
  • 15 ingredients

Why is soup so damn satisfying? We love soup, especially when winter starts to get its march on. If you’re craving chicken soup but have chosen the path more plant-based, then this a winner. It tastes just like the real deal, and the king oyster mushrooms have a really chicken-y texture. So here we have our healthy vegan chicken soup recipe of dreams, a super tasty and easy plant-based warming soup. Enjoy!

Serves: 4

Ingredients

For the broth

  • 2 tbsp olive oil
  • 2 tbsp plant-based chicken seasoning
  • 2 tbsp Nooch
  • 2 white onions
  • 3 carrots
  • 4 celery stick
  • 2 garlic cloves
  • 6 sprig of fresh thyme
  • 600g king oyster mushrooms
  • 100g plant-based yoghurt
  • 1 bay leaf
  • 1 litre low-sodium vegetable stock
  • Juice of 1 lemon
  • 100g kale
  • 10g parsley
  • Salt & pepper to taste

To Serve

  • sourdough

Before you start

Food processor | Baking tray lined with parchment | Large stock pot

Step 1

First, prepare the veggies

  • Cut the caps off the mushrooms and cut into fine slices
  • Pull rough strips off the stems (the strips will resemble shredded chicken) and set to one side

Ingredients

  • 600g king oyster mushrooms

Step 2

Peel, trim and halve the onions

  • Peel, trim and roughly chop the carrot
  • Trim and roughly chop the celery
  • Put all carrot, onion and celery in the food processor and pulse until diced
  • Peel and grate the garlic
  • Strip the thyme leaves off the stalks
  • Prepare the stock
  • De-stalk and shred the kale
  • Pick the parsley leaves and roughly chop

Ingredients

  • 2 white onions
  • 3 carrots
  • 4 celery stick
  • 2 garlic cloves
  • 6 sprig of fresh thyme
  • 1 litre low-sodium vegetable stock
  • 100g kale
  • 10g parsley

Step 3

Now, make the soup

  • Warm the olive oil in a stock pot over a medium heat
  • Add the onions, carrot, celery and a pinch of salt to the pan and stir for 5-6 minutes
  • Add the garlic and thyme to the pan and stir for 1 minute
  • Add the chicken (shredded mushrooms) and chicken seasoning to the pan and stir for 6-7 minutes
  • Add the dairy free yoghurt and nutritional yeast to the pan and stir for 1 minute to combine
  • Add the bay leaf and stock to the pan and stir to combine
  • Turn the heat up and simmer for 8-10 minutes

Ingredients

  • 2 tbsp olive oil
  • 2 tbsp plant-based chicken seasoning
  • 2 tbsp Nooch
  • 100g plant-based yoghurt
  • 1 bay leaf
  • Salt & pepper to taste

Step 4

Finish making your soup

  • Add the kale to the pan and stir into the soup
  • Squeeze the lemon into the pan, catching any pips in your spare hand
  • Leave the soup to simmer for 2-3 minutes
  • Add the parsley leaves (keeping a few aside for garnish) to the pan and stir to combine
  • Taste the soup and season to perfection with salt and lots of pepper

Ingredients

  • Juice of 1 lemon

Step 5

Time to serve! 

  • Ladle the soup into 4 bowls, sprinkle over a little salt, pepper and nutritional yeast
  • Garnish with parsley and serve immediately with sourdough bread

Ingredients

  • sourdough